Sugar cured pork belly, ham hock and apple crumble, fondont potato, red wine jus

Sugar cured pork belly, ham hock and apple crumble, fondont potato, red wine jus
Sugar cured pork belly, ham hock and apple crumble, fondont potato, red wine jus
Jack Gates

Jack Gates

Sous Chef 19th January 2022
Jack Gates

Jack Gates

Sous Chef

Sugar cured pork belly, ham hock and apple crumble, fondont potato, red wine jus

Built by Chefs. Powered by You.

For 18 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.

Every recipe, every video, every news update exists because this community makes it possible.

We’ll never hide content behind a paywall, but we need your help to keep it free.

If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.

Together, we keep the industry connected. Together, we move forward.